Chocolate Shortbread Fingers
Buttery chocolate biscuits dipped in smooth melted chocolate and finished with a sprinkle of crushed pistachios. These Rich Chocolate Dipped Shortbread Fingers are crisp, tender, and indulgent. A perfect for tea time, gifting, or a cozy treat any day of the week.
Equipment
- Electric Mixer or Hand Whisk
- Mixing bowl
- sifter
- Measuring cups and spoons
- Spatula
- Cooling Rack
- Cookie cutters
Ingredients
- 250 g Unsalted butter
- 1 cup (250ml) Icing Sugar
- 1 cup (250ml) Cornstarch (Maizena)
- 1/2 cup (125ml) Vegetable Oil (Sunflower Oil)
- 1 tsp Vanilla Extract
- 3 cups (750ml) All Purpose Flour
- Chocolate (optional)
- Crushed nuts (optional)
Instructions
- Preheat oven to 170°C. Line a baking tray with parchment paper or simply use a non-stick baking tray.
- In a large bowl, cream together butter and icing sugar until light and fluffy.
- Add cornstarch, mixing until smooth.
- Add vegetable oil, and vanilla extract. Mix until combined.
- Sift in flour and cocoa powder, then fold gently until a soft dough forms.
- Shape dough into a rectangle about 1 cm thick and slice into finger-sized pieces.
- Bake for 12 minutes, until firm but not browned.
- Let biscuits cool slightly, then transfer to a wire rack.
- Dip each biscuit halfway into melted chocolate.
- Sprinkle crushed pistachios over the chocolate before it sets.
- Leave to set completely at room temperature.
Notes
- Use room temperature butter for easy creaming and a tender texture.
- You can swap pistachios for almonds, coconut, or even sea salt flakes for a twist.
- To make them extra elegant, dip with chocolate once set.